Ingredients and Variations

Prawns (shrimp) – Raw uncooked prawns with tails around 2-3 inches (5-7.5 cm) work great for this recipe. Frozen prawns also work well, just make sure you thaw them first before cooking. The best way to thaw prawns is leaving them in the fridge overnight.

Garlic – Garlic is a major ingredient for this recipe and 5 cloves may seem excessive to some. Don’t worry the garlic is sliced super fine and will fry with the oil, quickly turning the garlic transparent and infusing the oil and shrimp with garlicky goodness. 

Paprika – It’s typical to use sweet paprika for seafood recipes in Spain, however, for this recipe I decided to give our gambas a little heat and used spicy smoked paprika. The result is a subtle layering of heat thanks to the spicy paprika, along with the heat from the chili. You can also choose to use sweet paprika instead.

Chili – The Guindilla pepper is a popular choice in Basque cuisine. With a Scoville Heat Units rating of 1,000 – 2,000 SHU, the Guindilla pepper is a mild pepper that doesn’t bring too much heat. You can make this recipe spicier if you like by adding your preferred chili.

Olive oil – We use Extra Virgin Olive Oil for this recipe. Sure EVOO is more expensive, but it has a great flavor and is the healthiest option, and this is one such dish that you’ll want plenty of fresh bread handy for a good mop of the delicious paprika and chili-infused oil.

Lemon – While not included in the authentic gambas pil pil recipe, you can add a squeeze of lemon just before serving for freshness.

Storage and Reheating

This dish is best eaten fresh so try and cook just the amount you need. However, you can store any leftovers in an airtight container in the fridge for up to 2 days. The oil will form a crust, but this will reduce back down as soon as it is heated. 

In the unlikely event of any leftovers, freezing is not recommended.

Origins of Gambas al Pil Pil 

Gambas al pil pil, also known simply as “pil pil,” is a traditional Spanish dish that originates from the Basque Country, particularly from the coastal city of San Sebastián (Donostia). The Basque Country is located in northern Spain and is renowned for its rich culinary traditions. Gambas al pil pil is one of the dishes that exemplifies this. 

The dish typically consists of prawns (gambas) cooked in clay pots with olive oil, garlic, and chili peppers. Simple but very effective, the dish is enhanced by the flavorful sauce that is emulsified with the natural juices from the prawns. It’s a delicious and time-honored recipe that highlights the fresh seafood and quality ingredients characteristic of Basque cuisine.

Gambas al Pil Pil is not to be confused with the classic Bacalao al pil-pil dish, also of Basque cuisine. The dish features Bacalao (Salted cod fish), olive oil, garlic, and chili. If you love cod, try these Spanish cod fishcakes or oven-baked cod with asparagus. 

What to Serve Pil Pil With

You can serve gambas al pil pil as an appetizer, or more commonly as part of a tapas spread. Here are some recipes that go nicely together:

• Gazpacho Andaluz – A cold tomato soup that you can make ahead and is a nice light option to contrast the rich pil pil sauce.
• Ensalada Rusa (Potato Salad) – Another absolute classic, served all over Spain, this is a potato salad with tuna and olives (again, you can make this ahead).
• Lacón a la Gallega (Pork Tapa) – A cured ham tapas dish that only requires a handful of ingredients, including paprika.
• 5-Minute Tomato Salad – A deliciously simple tomato salad that’s jazzed up with some ground fennel seeds to keep your guests guessing and coming back for seconds.

Gambas al Pil Pil Versus al Ajillo

These two recipes are very similar but there are some subtle differences. Gambas al Ajillo leans into the richness of garlic-infused oil without the emulsified sauce, making it a little bit lighter, but still delicious. In some versions you’ll also find different ingredients like sherry or lemon. Both recipes share common ingredients like shrimp, garlic, olive oil, and paprika. 

I would say that it’s much more common to find Gambas al Ajillo out and about in many regions of Spain. But they’re both delicious and worth making for their own merits.

FAQS

How many prawns per person should I use? 

This depends on whether you’re serving it as a tapa or as a main course, and how big your prawns are. Generally, you might want 8-10 shrimp per person for a main course, or 3-5 shrimp as an appetizer or part of a tapas spread.

What type of prawns should I use? 

Fresh prawns are ideal, but if fresh isn’t available, you can use high-quality frozen prawns.

Should I peel the prawns before or after cooking? 

Traditionally, the prawns are cooked with their shells on, as this adds flavor. However, you can peel them before cooking if preferred. I always peel them when sharing as a meal or tapas because it’s less messy for guests and you can enjoy the prawns hotter without having to worry about burning your hands.

How much garlic and chili should I use? 

A common ratio is around 5 cloves of garlic and 3 chili peppers per 150g (5 oz.) of prawns. Feel free to amend these quantities based on your preference.

What type of chili should I use? 

Spanish Guindilla peppers are traditionally used for gambas al pil pil, but you can also use other types of mild red chili peppers like Fresno or even dried red chili flakes. If you want something extra spicy, consider using birdseye chili -rated at between 50,000 and 100,000 Scoville Heat Units (SHU). 

How do I know when the prawns are cooked? 

Prawns cook very quickly, and they turn pink and opaque when done. Be careful not to overcook them, as they can become tough and rubbery. They will form a “C” shape when cooked, so look out for this too.

Can I add any additional seasonings? 

While the traditional recipe calls for just olive oil, garlic, and chili, some variations include adding paprika (common now), parsley, or a splash of white wine for extra flavor. 

What type of olive oil should I use? 

Extra virgin olive oil is typically used for its rich flavor, but you can use any good-quality olive oil.

How should I serve Gambas al Pil Pil? 

This dish is often served sizzling hot straight from the pan, accompanied by crusty bread or fresh baguette for dipping into the flavorful oil. It’s also common for this dish to be prepared and served in an earthenware dish like the one we used in this video. You can also serve it in smaller individual dishes and place some sliced bread in the middle to share.

Is Gambas al Pil Pil easy to make?

Yes, it is very easy. This recipe requires very little cooking (just heating some oil) and you can even use peeled (prepared) prawns reducing the prep work to virtually nothing.

Nutrition Facts

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